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    You are in: Home / Recipes / Martha Stewart's Bearnaise Sauce Recipe
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    Martha Stewart's Bearnaise Sauce

    Martha Stewart's Bearnaise Sauce. Photo by georgie4455

    1/1 Photo of Martha Stewart's Bearnaise Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Grace Lynn's Note:

    I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!

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    Units: US | Metric


    1. 1
      Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
    2. 2
      Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
    3. 3
      Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
    4. 4
      Whisk until thick and pale, about 2 minutes.
    5. 5
      Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
    6. 6
      To moderate heat, frequently move pan off burner for a few seconds, then back on.
    7. 7
      As they cook, the eggs will become frothy and increase in volume, then thicken.
    8. 8
      When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
    9. 9
      By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
    10. 10
      As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
    11. 11
      Continue incorporating butter until sauce has thickened to consistency desired.
    12. 12
      Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
    13. 13
      Add a few droplets of lemon juice if necessary.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on November 21, 2011


      This is a great recipe - and really not that hard at all. I had no trouble with the emulsification, in fact i was worried about it based on other reviews, but it came together much easier than i expected. Great flavor - served over pan seared beef tenderloin. After cooking the beef, i added mushrooms, shallots, and a pinch of remaining tarragon to the pan - then deglazed with white wine and a bit of beef stock. With roasted Brussels sprouts on the side - all the flavors came together so nicely. Will definitely make again (after 2 or 3 extra trips to the gym - but it's worth it).

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    • on June 02, 2013


      This is a GREAT recipe! I had never made this sauce before and it turned out beautifully! There is a lot of whisking but well worth the effort for the end result! It was so tasty and melted in my mouth when I ate it with the steaks. I have even documented and have written about it on my blog.

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    • on March 18, 2013


      Labor intensive but well worth the aching arm after 20 minutes of continuous whisking. The next time I make this (which will likely be immediately after all leftovers have been devoured) I would use half the amount of shallots because I prefer a smoother sauce. Instead of lemon juice, I added another half tablespoon of tarragon vinegar at the beginning - sublime. Serving this recipe with haricot vert, filet mignon and wild rice, I will be feeling much like a domestic goddess for the rest of the week. Highly recommend.

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    Read All Reviews (15)


    Nutritional Facts for Martha Stewart's Bearnaise Sauce

    Serving Size: 1 (318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1037.2
    Calories from Fat 952
    Total Fat 105.7 g
    Saturated Fat 63.2 g
    Cholesterol 797.3 mg
    Sodium 44.8 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 0.2 g
    Sugars 0.6 g
    Protein 10.5 g

    The following items or measurements are not included:

    tarragon vinegar

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